Mexican Beef Shepherds Pie
with Pickled Jalapenos & Salad
We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. Not only does the mince filling and potato topping soak up the Mexican spice blend to perfection, we've also paired it with a light and bright tomato salad to bring in some extra freshness!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
brown onion
2 clove
garlic
1
carrot
1
tomato
1 tin
sweetcorn
1 packet
beef mince
½ packet
tomato paste
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
pickled jalapeños
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
2 tbs
plant-based milk
¾ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. Finely chop brown onion and garlic. Grate carrot. Roughly chop tomato. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook beef mince, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. • Add garlic, tomato paste, Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water and vegetable stock powder, stir to combine and simmer until slightly thickened, 1-2 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat.
• Transfer mince filling to a medium baking dish and spread potato mash over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown!
• Meanwhile, in a medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season. • Divide American shepherd's pie between plates. • Top with pickled jalapenos (if using). • Serve with salad. Enjoy!